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Roast Maine Lobster on a Garlic and White Bean Bruschetta recipe

Roast Maine Lobster on a Garlic and White Bean Burschetta.

Roasted lobster with garlic, pepper flakes,lemon, and fennel seed tops a velvety bean puree on grilled countrybread. Recipe created by Chef Alejandro H. Rave, Hilltop HouseRestaurant, 1995, Ellsworth, Maine.

Recipe: Roast Maine Lobsteron a Garlic and White Bean Bruschetta

2 tablespoon olive oil, extra virgin
1 garlic clove, finely chopped
1 pinch red pepper flakes
1 teaspoon thyme
1 teaspoon sage
2 cups cannellini beans, cooked
To taste salt and pepper
24 slices country bread, halved, then sliced 1/2-inch thick
1 garlic clove, whole
6 quarts water
1 tablespoon salt3 lobsters, 1 1/2 pounds each
2 shallots, finely chopped
2 garlic clove, finely chopped
1/4 teaspoon red pepper flakes1 lemon, zest only1 tablespoon fennel seeds, toasted, crushedTo taste salt and pepper
2-ounces olive oil, extra virgin
1-ounce fresh parsley, coarsely chopped

  • For the Bean Pur e:
    Place the olive oil, garlic, red pepper flakes, and herbs ina medium saut pan. Cook over low heat for 5 minutes.
  • Add the beans, salt, and pepper to taste.Cook over medium-low heat for about 5 minutes, or until the flavorsmeld.
  • Place in a food processor and processuntil smooth. If the mixture seems dry, add a little water andextra virgin olive oil to achieve a creamy texture. Keep warm.
  • Meanwhile, grill the bread on both sides.Wipe one side of the bread with the whole garlic, and drizzlewith extra virgin olive oil.
  • In a very large stock pot over high heat,bring the water to a boil and add the salt.
  • Kill the lobsters by inserting that pointof a large knife into the back of the shell where the tail meetsthe body. Add the lobsters to the boiling water and blanch for2 minutes. Remove the lobsters and drain them.
  • Remove the claws and pull the meat fromthe shell, cut through the head and tail lengthwise, and pullout the tail meat in two whole pieces. Slice into 1/2-inch thickmedallions.
  • Combine with olive oil, shallots, choppedgarlic, pepper flakes, lemon zest, and crushed fennel seeds ina bowl. Season well with salt and pepper.
  • To Roast the Lobsters:
    Preheat the oven to 450°F (230°C).
  • When ready to cook, heat a sautpan in the hot oven. Add the lobster with some of the oil tothe pan, toss, and place back in the oven to finish cooking,tossing periodically.
  • Remove from oven when the lobster is cooked,6 to 8 minutes. Add the chopped parsley so it sizzles.
  • While the lobster is cooking, spoon thebean pur e on the bread. As soon as the lobster comesout of the oven, top the warm white bean bruschetta with thelobster and drizzle with a few drops of the parsley oil.

    Makes about 24 pieces.

    Recipe and photograph provided courtesyof Maine Lobster Promotion Council.


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  • Comments

    1 Comment


    Thank you for sharing lots of great recipes. I would like to know what kind of noodles and the brand that you use for the garlic noodles, it sounds delicious. I would like to make the roasted crab and the garlic for my family. By the way I go into your website everyday before go to bed it relax me looking at recipes and read what you wrote for each recipes. I tried the garlic noodle recipe, instead of oyster sauce used fish sauce.. it went fine, but not so garlicy maybe i should have sauted garlic and olive oil longer when is a good indication to remove the garlic from olive oil? i bought the fresh egg noodles from asian store, does anyone know where to buy thinner fresh noodles within bay area? thanks for sharing this recipe .

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